Harvest Grain Bowl with Herbs in Season

Ingredients

• 1 cup pearl barley or farro
• 3 cups water and 1/2 teaspoon salt
• 3 to 4 cups seasonal vegetables (for example: spring peas and asparagus, summer tomatoes and cucumber, autumn squash, winter roasted carrots)
• 1 cup seasonal fruit (for example: berries, peaches, apple or pomegranate seeds)
• 1 cup chopped fresh herbs in season, such as parsley, mint, basil or dill
• 3 tablespoons olive oil
• 2 tablespoons lemon juice or vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Steps

1. Simmer the barley or farro in the salted water for 25 to 35 minutes, until tender. Drain any extra water and let it cool slightly.
2. Prepare the vegetables: slice raw vegetables thinly, or roast heartier ones at 425°F for 20 to 25 minutes.
3. Whisk the olive oil, lemon juice, honey, salt and pepper together.
4. Toss the warm grain with half the dressing. Divide into bowls and top with the vegetables, fruit and herbs.
5. Drizzle with the remaining dressing and serve warm or at room temperature.